Ingredients for 8 servings
- 300 g (10.5 oz) type 45 flour
- 4 whole eggs at room temperature
- 10 g (0.4 oz) fresh yeast
- 6 tbsp lukewarm milk
- 1 tsp fine salt
- 1 heaping tbsp caster sugar
- 180 g (6.25 oz) softened butter
- 3 or 4 pears in syrup
Recipe: Pear Brioche Tart
Prep
45 min
Cook
30 min
Total
1h15
Servings
8 serv.
Step-by-step directions
Chef Patrick's Comment
Very technical recipe from one of our "regular" visitors. A small idea for serving it with. Mix liquid cream with a little pear liqueur then put the bowl in the freezer for 5 minutes then whip into chantilly (do not sweeten). Serve in small tall glasses next to your warm brioche.
Wine Pairing
Appellation
Crémant d'Alsace
Alsace-Est
Appellation
Rosé des Riceys
Champagne
Appellation
Arbois mousseux
Bourgogne
Appellation
L'Etoile mousseux
Bourgogne
Appellation
Pétillant du Bugey
Savoie
Appellation
Blanquette de Limoux
Languedoc-Roussillon
Appellation
Blanquette méthode ancestrale
Languedoc-Roussillon
Appellation
Crémant de Limoux
Languedoc-Roussillon
Appellation
Coteaux de Die
Vallée du Rhône
Appellation
Saumur mousseux
Val de Loire
Appellation
Touraine mousseux
Val de Loire
Appellation
Crémant du Jura
Jura
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